Chicken and Rice with Curry Powder

Chicken and Rice With Curry
Chicken with rice and curry flavors. Diana Rattray
  • 73 mins
  • Prep: 18 mins,
  • Cook: 55 mins
  • Yield: 6 Servings

This rice and chicken bake is packed with flavor, and it's easy to prepare. Use convenient cooked chicken cubes for an even easier meal.

The raisins add an exotic element with the curry powder but feel free to leave them out.

What You'll Need

  • 1 cup long-grain rice
  • 4 boneless chicken breast halves, without skin
  • 4 tablespoons butter
  • 1/4 cup chopped red or green bell pepper, or combination green and red
  • 1 clove garlic, minced
  • 1 cup chopped onion
  • 1/2 cup chopped sliced celery
  • 1 can (14.5 ounces) tomatoes
  • 1/4 cup raisins
  • 3 tablespoons blanched sliced or slivered almonds
  • 1/2 to 3/4 teaspoon curry powder
  • 1/2 teaspoon dried leaf thyme, crumbled
  • salt and pepper
  • sliced or slivered almonds for garnish

How to Make It

Heat oven to 375°.

Cook rice with water as package directs, just until tender.

 Heat the butter in a large skillet; brown chicken on both sides; remove to a 2-quart casserole.

Pour off excess butter and add the bell pepper, garlic, onions, celery, tomatoes, raisins, almonds, and seasonings. Simmer the mixture for 10 minutes.

Spoon the rice over the chicken then pour the sauce over all. Cover with foil and bake for about 25 minutes, or until chicken is tender.

Garnish with almonds, if desired.

Serves 6.

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